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Vegetable Stock

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  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 8
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Try our delicious way to make vegetable stock, then use it in soups, stews and main dishes.
Updated Nov 29, 2012
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Ingredients

  • 8 cups cold water
  • 6 cups coarsely chopped mild vegetables (bell peppers, carrots, celery, leeks, mushrooms*, potatoes, spinach or zucchini)
  • 1 medium onion, coarsely chopped (1/2 cup)
  • 4 cloves garlic, finely chopped
  • 1/2 cup fresh parsley sprigs
  • 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
  • 2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves
  • 1 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 2 dried bay leaves

Steps

  • 1
    In 4-quart Dutch oven or stockpot, mix all ingredients. Heat to boiling; reduce heat. Cover; simmer 1 hour, stirring occasionally.
  • 2
    Cool about 10 minutes. Strain broth through fine strainer; discard vegetables and seasonings. Use broth immediately, or cover and refrigerate up to 24 hours or freeze up to 6 months. Stir before measuring.

Tips from the Betty Crocker Kitchens

  • tip 1
    Short on time? Try Progresso® broths available in 32-ounce cartons in the soup section of your supermarket.
  • tip 2
    *Some mushrooms have woody stems that cannot be eaten, but they can be used to flavor the broth and then discarded.
  • tip 3
    Freeze broth in ice-cube trays. Once frozen, put broth into resealable freezer plastic bags and store in freezer.

Nutrition

50 Calories, 0g Total Fat, 1g Protein, 11g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Cup
Calories
50
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
380mg
16%
Potassium
290mg
8%
Total Carbohydrate
11g
4%
Dietary Fiber
2g
10%
Sugars
3g
Protein
1g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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